This twist on the classic comfort food uses rotisserie chicken as a shortcut. Dill and lemon give the creamy sauce a fresh, tangy flavor — and Rach sneaks in some green veg too.
- 1 rotisserie chicken, skin and bones removed, meat chopped or pulled
- About 1 ¼ cups homemade breadcrumbs or panko
- ½ cup whole milk or cream
- 2 eggs
- Salt and white pepper or fine black pepper
- About ⅛ teaspoon grated nutmeg
- 1 cup freshly grated Parmigiano-Reggiano cheese, plus some to pass at the table
- 1 handful parsley, finely chopped (plus more for finishing)
- 2 cloves garlic, grated or pasted
- 1 teaspoon granulated onion
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 quart chicken brodo or broth or stock
- 1 small escarole, thinly sliced
- 12-16 ounces wide egg noodles
- 2 tablespoons butter
- 1 small lemon or Meyer lemon, juiced
- 1 small handful dill, chopped
- A small bunch chives, chopped
Bring a few quarts of water to a boil for pasta.
Place the chicken in a food processor and finely chop. Place in a bowl and make a well, add breadcrumbs, milk, eggs, salt and pepper, nutmeg, cheese, parsley, garlic, onion and EVOO. Roll the meat into balls, about 2 inches. Heat stock in a deep skillet, and when it boils, add dumplings and simmer 12-15 minutes. Wilt in escarole.
Salt boiling water. Cook pasta about 5 minutes, reserve a half cup of starchy water, drain and add pasta back to pot. Add butter to toss, season with salt. Add lemon juice to dumplings and greens. Arrange the egg noodles in a large bowl and gently combine with the dumplings and greens and their sauce. Use the starchy water to moisten pasta if necessary. Top the noodles with cheese and herbs to serve.